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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparing the Beans The Night Before: Wash beans and remove any irregular beans and small stones. Soak the beans in 9-10 cups of water. Note: You can use any combination of large beans you like or have on hand. I prefer the pinto/kidney/black combination. | 2. Aromatics: Chop your onion, carrots and celery. Mince your garlic. If you are using bacon, chop this up now as well. In a large soup pot, saute the onions for a couple of minutes in canola oil on medium heat. After about two minutes, add the carrots, celery, garlic and bacon. Saute a few more minutes (3-5). | 3. Now It Becomes Soup: While the aromatics are sauteing, dump out the water from the beans, rinse them off again and remove any faulty beans you previously missed. They should have grown in size a great deal overnight. When the aromatics are ready, pour in the beans and add enough water to cover them. Add your ham hocks (fresh or defrosted) and add some garlic salt (2 Tbsp) to help season the broth. Stir everything up really good and let it cook on medium-high. | 4. Seasoning the Soup: Check on the soup every 20-30 minutes. About 40 minutes in, add the lemon juice, oregano, cayenne and pepper. Let it continue cooking until the beans are cooked all the way through. | 5. Finishing if off: When they are done, remove the ham hocks (they have done their flavorful work) and put them in a bowl. You can pull them apart to get the small amounts of meat in them, but I normally don't bother. This is when I add the chopped ham and give the soup a few more minuets to incorporate the already cooked meat. Take this time to taste the soup and add more spices or lemon juice. Serve with thick bread to soak up all of that goodness. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bean pinto	3	cups		-	-	-	-
canola oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
yellow onion	1/2		chopped	57.42	3.4191	0.4132	4.698
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ham hock	2 -3			-	-	-	-
bacon	3	slices	diced	350.28	1.0752	10.6008	33.3396
ham	2 -3	cups	cooked diced	-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
garlic salt	2	tablespoons		-	-	-	-
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.